Homemade Chicken Stock

I didn't copy this specifically from anywhere. Instead, I searched through the Internet and YouTube and came up with somewhat I thought was the simplest chicken stock recipe, with a little snatch here and there. And I'm real happy to say that I was glad how the stock turned out, except that you have to add your own salt to taste later with whatever you are planning to cook it with.



Homemade Chicken Stock

Ingredients :

- I large onion, cut into chunks
- 2 stalks of celery (with the leaves), cut into thirds
- 2 carrots, unpeeled and cut into thirds
- about 550g of chicken bones, with any excess fats removed
- cool tap water

Directions :

1) Put all the ingredients into a large pot and filled it with cold tap water until everything is just under the water.

2) Bring to a boil at medium temperature. Clear away any froth that floats up to the surface after the stock boils.

3) Bring to a low temperature and simmer half-covered for another 2 - 3 hours. Remove excess fats if needed.

4) Let the stock cool for a few minutes before removing all the pieces of chicken bones and vegetables. Strain the stock through a strainer and discard the rest of the ingredients.

Note :
- If you are plan to make the extra stock for future use, be sure to store the unused stock in small quantities (about 3-4 cups).

- If you refrigerate the stock, it can last about 1 week. If you want to keep the stock for a longer time, freezing it can last up till 3 months.

(disclaimer : there is no guarantee about the storage period coz I just pass on what I have learnt online)